Description
If you’re looking for a hearty vegan dinner, this Tofu Marsala is exactly what you need! Crispy pan-fried tofu cutlets simmered in a thick and creamy mushroom and marsala wine sauce. Serve over mashed potatoes or fresh pasta for a delicious weeknight main or date night in!
Ingredients
- ¼ cup all-purpose flour for coating
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon poultry seasoning
- 1 block super firm tofu
- ½ stick dairy-free butter
- ½ shallot, minced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme
- 8 oz cremini mushrooms, sliced
- ¾ cup Marsala wine
- ⅓ cup cooking sherry
- Parsley for garnish
- Salt and pepper, to taste
- Mashed Potatoes, for serving
Equipment
- Wide, shallow bowl
- Sharp knife
- Large plate or cutting board
- Large skillet
- Spatula
Instructions
- Make the dredge. Add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning to a wide, shallow bowl. Whisk together until uniform.
- Slice the tofu into cutlets. Slice the tofu crosswise into slices ¼” thick. One at a time, add the tofu slices to the bowl with the dredging ingredients and coat both sides in the flour mixture. Tap off the excess, then set aside on a large plate or cutting board as you work.
- Pan-fry the tofu until golden brown. Heat a large skillet over medium-high heat. Once warm, add the dairy-free butter and allow it to melt. Add each slice of tofu, leaving a bit of space between each. Cook on each side until golden brown and crispy, about 3-5 minutes on each side. Reduce the heat as needed if the tofu is cooking too quickly.
- Add remaining ingredients. Once the tofu is sufficiently browned and crispy, add the garlic, shallots, mushrooms, marsala, cooking sherry and thyme. Cover and simmer for 7-10 minutes.
- Enjoy! Season with salt and black pepper to taste. Garnish with fresh parsley and serve immediately over mashed potatoes or fresh pasta.
Notes
- Storage: Transfer any leftovers to an airtight container and refrigerate for 3-4 days. For best results, store the tofu marsala separately from mashed potatoes or pasta for serving.
- Freezing: Not recommended.
- Reheating: Microwave or heat in a skillet until warmed through.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian